Green Sauce Method
Place all ingredients for green sauce in a blender and pulse until a coarse sauce has formed

Enchilada Method

Heat oven to 350 degrees F

Heat the 2 T oil over medium heat in a large frying pan. Add onions, garlic, bell peppers and jalapeño peppers and sauté for about 3 minutes until onions become translucent.
Add seasonings, oregano, cumin, salt and pepper. Mix in shredded chicken and remove from heat.

Pour 1 C green sauce in the bottom of a 9 by 13 inch casserole dish and spread to coat the dish with a spatula.

Place tortillas on a clean dry counter top and divide chicken and vegetable mixture between them and the sour cream. Roll up tortillas and place side by side in the casserole dish atop of the green sauce with the seam sides down.

Pour the remaining green sauce over the stuffed and rolled tortillas and then sprinkle the cheese evenly over the top of the enchiladas.

Bake for 20 minutes until browned on top and the inside is heated through, about 20 minutes.